Three-Ginger Cookies
Ginger Moons
Three-Ginger Cookies



Three-Ginger Cookies

>>From the ``Silver Palate Good Times Cookbook,'' by Julee Rosso, Sheila
Lukins and Sarah Leah Chase.

3/4 cup unsalted butter, at room temperature
1 cup dark brown sugar
1/4 cup molasses
1 egg
2 1/4 cups unbleached all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 tablespoons finely chopped fresh ginger
1/2 cup finely chopped crystallized ginger

Cream the butter and brown sugar in a large mixer bowl. Beat in the
molasses and then the egg.
Sift the flour, ground ginger, baking soda and salt together. Stir into
the butter mixture with a wooden spoon until blended. Add the fresh and
crystallized gingers and stir until well mixed. Refrigerate the dough,
covered, at least 2 hours or overnight.
Preheat the oven to 350 degrees. Grease cookie sheets.
Shape the dough into 1-inch balls and place about 2 inches apart on the
cookie sheets. Bake until browned, about 10 minutes.
Remove cookies to wire racks to cool completely. Yields 3 1/2 to 4
dozen cookies.

Per cookie: 70 calories, 1 g protein, 10 g carbohydrate, 3 g fat (2 g
saturated), 12 mg cholesterol, 61 mg sodium, 0 g fiber.

Source:
http://www.sfgate.com/cgi-bin/articl....DTL&type=food





Ginger Moons

>>From Barbara Tropp's ``China Moon Cookbook.''

4 ounces (1 stick) cold unsalted butter, cut into 8 pieces
1/2 cup dark brown sugar
1 tablespoon finely minced fresh ginger
1 tablespoon powdered ginger
1/2 teaspoon vanilla
1 cup + 2 tablespoons flour
1/4 teaspoon baking soda
Pinch fine sea salt
1/4 cup finely diced crystallized ginger

Cream the butter and sugar with an electric mixer until smooth, about 3
minutes. Add the minced and powdered gingers, the vanilla, flour,
baking soda and salt. Mix just until the dough comes together. Turn out
on a lightly floured board, gather into a ball and flatten slightly.
Lightly flour a large piece of parchment paper. Place the dough in the
center and roll out with a floured rolling pin to 1/8-inch thickness.
Cover and refrigerate dough until firm, about 1 hour.
Preheat the oven to 350 degrees; line large baking sheets with
parchment paper.
Using half the edge of a 1 1/2-inch round cookie cutter, cut out
crescents about 3/4 inch thick at widest point. Press a tiny piece of
crystallized ginger near one tapered end. One cookie sheet at a time,
bake on the middle rack of the oven until the edges are lightly golden,
10 to 12 minutes. Cool cookies on baking sheets set on wire racks.

Makes 7 dozen moon cookies.

Per cookie: 20 calories, 0 g protein, 3 g carbohydrate, 1 g fat (1 g
saturated), 3 mg cholesterol, 6 mg sodium, 0 g fiber.

Source:
http://www.sfgate.com/cgi-bin/articl....DTL&type=food





Three-Ginger Cookies

Outstanding! Here's a low-fat cookie with tangy flavor from three types
of ginger.

1 cup sugar
1/4 cup butter or margarine, melted
1 tablespoon grated gingerroot
2 tablespoons molasses
1/4 cup fat-free cholesterol-free egg product or 2 egg whites
1 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
2 tablespoons chopped crystallized ginger
1/2 cup chopped dates
1/4 cup sugar


Mix 1 cup sugar, the butter, gingerroot, molasses and egg product
in medium bowl. Stir in flour, baking soda and ground ginger. Stir in
crystallized ginger and dates. Cover and refrigerate at least 2 hours.
Heat oven to 350ºF. Spray cookie sheet with nonstick cooking
spray. Shape dough into 1 1/2-inch balls. Roll balls in 1/4 cup sugar.
Place on cookie sheet. Flatten slightly with bottom of glass.
Bake 12 to 15 minutes or until only small indentation remains when
touched (cookies will be soft). Remove from cookie sheet. Cool on wire
rack.

Source: http://www.bettycrocker.com/recipes/...recipeId=36613


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